Italian-style Macaroni & Cheese Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Elbow Macaroni,
12 ounce: Italian Sausage, mild or
Hot,
2 tbsp: Butter Or Margarine,
1 large: Onion, chopped
2 Cloves: Garlic, minced or
Pressed,
1 large: Bell Pepper, chopped
1/2 lbs: Mushrooms, thinly sliced
1/4 cup: Flour,
2 cup: Milk,
1 1/2 tsp: Oregano,
1 1/2 tsp: Dried Basil,
1/2 tsp: Salt,
3/4 cup: Grated Parmesean Cheese,
1 1/2 cup: Provolone Cheese, shredded
Directions:
* or shredded jack cheese.
Cook the macaroni in boiling water; drain thoroughly.
Crumble sausage and cook until well browned. Lift sausage out of pan
with slotted spoon and set aside. Discard all but 2 tab drippings. To
the drippings add the butter and onion and cook, stirring, until
onion is limp. Add garlic, pepper and mushrooms and cook until
mushrooms are soft. Stir in flour and cook until bubbly. Gradually
stir in the milk to make a smooth sauce, cooking and stiring until
thick, about 3 minutes. Add oregano, basil, salt, Parmesean cheese,
sausage and drained macaroni; stir to mix well. Place in a greased 2
1/2 to 3 quart baking dish. Sprinkle the provolone or jack cheese on
the top and bake uncovered in a 400F oven for 20 minutes. May be
refrigerated before cooking; if so, cook for about 35 minutes or
until center of casserole is hot.
Serves 6-8
Recipe By : Laurie Thompson
Source from luhu.jp
Cook the macaroni in boiling water; drain thoroughly.
Crumble sausage and cook until well browned. Lift sausage out of pan
with slotted spoon and set aside. Discard all but 2 tab drippings. To
the drippings add the butter and onion and cook, stirring, until
onion is limp. Add garlic, pepper and mushrooms and cook until
mushrooms are soft. Stir in flour and cook until bubbly. Gradually
stir in the milk to make a smooth sauce, cooking and stiring until
thick, about 3 minutes. Add oregano, basil, salt, Parmesean cheese,
sausage and drained macaroni; stir to mix well. Place in a greased 2
1/2 to 3 quart baking dish. Sprinkle the provolone or jack cheese on
the top and bake uncovered in a 400F oven for 20 minutes. May be
refrigerated before cooking; if so, cook for about 35 minutes or
until center of casserole is hot.
Serves 6-8
Recipe By : Laurie Thompson
Source from luhu.jp